Active Time

　　30 min

　　Total Time

　　50 min

　　With an earthy flavor punctuated by hints of orange and a smooth, velvety texture, this soup is perfect as a simple weeknight supper or as a starter for an elegant party.

　　

Ingredients

Makes 4 to 6 (first course or light main) servings

　　1 small leek (white and pale green part only), halved and thinly sliced

　　3 garlic cloves, finely chopped

　　1 1/2 teaspoons fennel seeds

　　5 tablespoons extra-virgin olive oil, divided

　　1 medium russet (baking) potato

　　2 medium fennel bulbs, stalks discarded, reserving fronds, and bulb cut into 1/2-inch pieces

　　5 cups water

　　1 (8-inch) length of baguette, cut into 1-inch cubes

　　1/2 cup crème fraîche or sour cream

　　1 teaspoon grated orange zest

　　

Step 1

Preheat oven to 375°F with rack in middle.

　　

Step 2

Wash leek , then cook with garlic, fennel seeds, and 1 teaspoon salt in 3 tablespoons oil in a heavy medium pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.

　　

Step 3

Meanwhile, peel potato and cut into 1/2-inch pieces.

　　

Step 4

Add potato, fennel, and water to leek mixture and simmer, covered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.

　　

Step 5

Toss bread cubes with remaining 2 tablespoons oil in a shallow baking pan. Bake, stirring once or twice, until crisp and golden brown, 10 to 15 minutes.

　　

Step 6

Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Return to pot and season with salt and pepper.

　　

Step 7

Chop 1 tablespoon fennel fronds and whisk together with crème fraîche and zest.

　　

Step 8

Serve soup with orange crème fraîche and croutons.